Description
These zesty grilled fish tacos with cabbage slaw offer 32g of protein in 25 minutes. Tender marinated fish paired with crunchy slaw in warm tortillas for a fresh, healthy, and satisfying meal—perfect for quick lunches or dinners.
Ingredients
1 tbsp olive oil (for marinating the fish)
Juice of 1 lime
1 garlic clove, finely chopped
1 tbsp taco seasoning
1½ lb firm white fish fillet (cod or mahi mahi)
½ cup plain Greek yogurt
1 tbsp mayonnaise (optional)
1 tbsp honey
Zest and juice of 1 lime
½ tsp salt
½ tsp black pepper
¼ tsp ground cumin
3 cups shredded white cabbage
1 shredded carrot
8 white corn tortillas
2 tbsp fresh cilantro, chopped
1 tbsp olive oil (for grilling)
Instructions
Mix olive oil, lime juice, garlic, and taco seasoning in a bowl. Coat fish fillets and marinate for 20–30 minutes.
Whisk Greek yogurt, mayonnaise (optional), honey, lime zest/juice, salt, pepper, and cumin. Toss with cabbage and carrot.
Preheat grill; warm tortillas 30 seconds per side.
Oil grill grates and cook fish 3–5 minutes per side until flaky.
Top warm tortillas with slaw, grilled fish, and cilantro.
Notes
Use cod or mahi mahi for best texture. Marinate longer for deeper flavor. For a vegan option, substitute Greek yogurt with non-dairy alternatives like coconut yogurt. Tortillas can be swapped with lettuce wraps for low-carb preferences.
- Prep Time: 10
- Cook Time: 15
- Category: High Protein Meals
- Method: Grilling
- Cuisine: Mexican